Pumpkin and Shrimp Soup

I would definitely classify this as different and unusual. The combination of ingredients is right for me.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  medium onions, sliced
• 2  medium carrots, thinly sliced
• 1  tablespoon  snipped fresh cilantro
• 1  tablespoon  grated fresh ginger
• 2  cloves garlic, minced
• 1⁄2-1  teaspoon ground allspice
• 2  tablespoons butter or 2  tablespoons margarine
• 1 (14 1/2ounce) can chicken broth, divided
• 1 (15 ounce) can pumpkin
• 1  cup milk
• 1 (16 ounce) package  frozen peeled and deveined cooked shrimp, thawed

Directions

1. In a large pot, melt butter.
2. Add onions, carrots, cilantro, ginger, garlic, and allspice; stir to mix.
3. Cover and cook 10-12 minutes or until vegetables are tender, stirring occasionally.
4. Transfer vegetable mixture to the container of an electric blender.
5. Add 1/2 cup chicken broth to the blender.
6. Cover and process until almost smooth.
7. In a saucepan, stir the pumpkin, milk, and rest of the chicken broth.
8. Add in the vegetable mixture and shrimp; cook until heated thoroughly; season with salt/pepper to taste.